Cottage cheese — with its lumpy texture and slightly sour, slightly ripe taste — is a love-it-or-hate-it kind of food. But as America’s obsession with protein maxxing continues unabated, so has our appetite for these soft, white curds, which pack 14 grams (g) of protein per ½ cup.
In fact, Americans are buying so much cottage cheese that grocery stores often can’t keep enough in stock and manufacturers are ramping up production capabilities to meet demand.
One thing to keep in mind is that cottage cheese contains a fair amount of sodium per serving — 459 milligrams (mg) per cup — so if you’re watching your salt intake, opt for a low-sodium variety.
If you’re lucky enough to have scored some cottage cheese at the supermarket, you can enjoy it in the five recipes below, which show just how versatile this ingredient can be. Try it whipped to make a breakfast bowl, folded into pancakes, whisked into scrambled eggs (double protein!), and blended for a dip or dressing.
Even if you think you hate cottage cheese you might discover you actually love it.
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